Miso Glazed Eggplant (Dengaku)
Miso Glazed Eggplant (Nasu Dengaku, 茄子田楽) is grilled eggplant rounds topped with a sweet miso sauce. It makes for a great appetizer alongside your favorite drinks such as sake and beer. Additionally, it serves as a delicious main dish that pairs well with steamed rice. The robust flavor of the miso sauce complements the freshness of the juicy eggplant. Feel free to use any kind of miso you prefer, adjusting the amount of sugar and Mirin accordingly. This dish is also vegan-friendly. We hope you give it a try!
Video
Ingredients
- 1 eggplant (American, large)
- 3 Tbsp oil
- 1 tsp sesame seeds
Miso Glaze
- 4 Tbsp Miso Paste
- 2 Tbsp sugar
- 2 Tbsp Sake
- 2 Tbsp Mirin
- 2 Tbsp water
Instructions
- Cut the eggplant into 1" (2.5 cm) thick rounds. Then soak the eggplant slices in water for 10 minutes.
- In the meantime, place all the ingredients for the miso glaze in a pot and cook until slightly thickened. Set aside.
- Remove the eggplant from the water and pat it dry with paper towels. Then, make shallow cuts on the surface of the eggplant slices.
- Heat oil in a frying pan over medium heat, place the eggplant rounds, and cook for 4-5 minutes on each side until very tender. Top with miso glaze and sesame seeds."
I’ve been cooking recipes from this site for a couple of years, and every single one has been both authentic and outstanding—simple yet refined. The Miso Glazed Eggplant was no exception, another excellent dish. I wanted to express my sincere appreciation and thanks.